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Beef and Bean Burrito Recipe
Ash Tyrrell

Beef and Bean Burrito Recipe

I still remember the first time I made these beef and bean burritos on a weeknight when I had absolutely no plan for dinner. I pulled out ground beef, a can of refried beans, and a stack of tortillas, and within half an hour I had a stack of warm, cheesy burritos that my whole family fought over.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 pounds ground beef – the base of the filling and I like an 80/20 blend for the best flavor
  • 1/2 medium onion diced – adds sweetness and a little bite once it softens in the skillet
  • 1/2 teaspoon ground cumin – gives the meat that warm earthy flavor you expect from a Mexican-style burrito
  • 1/4 teaspoon dried oregano – rounds out the spice mix without overpowering the beef
  • 1/4 teaspoon chili powder – adds gentle heat and you can add more if you like it spicier
  • Salt and pepper to taste – always season as you go so the beef isn't bland
  • 1 can 14 to 15 ounces Mexican tomato sauce or enchilada sauce – this is what makes the beef saucy instead of dry, and also gets drizzled on top
  • 1 can 28 ounces refried beans – I like to use canned for convenience, but homemade refried beans work beautifully too
  • 3/4 cup grated cheddar cheese plus extra for topping – grate this fresh yourself, since pre-shredded cheese doesn't melt as smoothly
  • 12 burrito-size flour tortillas – warm these before filling so they don't crack when you roll them
  • Cilantro leaves optional – a fresh finishing touch that brightens the whole dish

Method
 

  1. Start by heating your large skillet over medium heat and adding the ground beef along with the diced onion. Break the meat apart with your spatula as it cooks so it browns evenly instead of clumping. This usually takes about seven to eight minutes, and you'll know it's ready once there's no pink left and the onion has softened.
  2. Once the beef is browned, drain off any extra grease so your burritos aren't greasy inside. Stir in the cumin, oregano, chili powder, salt, and pepper, then pour in most of the tomato or enchilada sauce, saving a little for drizzling later. Let this simmer on low for about five minutes so the flavors soak into the meat.
  3. While the beef simmers, add your refried beans to a small saucepan over medium-low heat. Stir in the cheddar cheese and keep stirring until it melts completely into the beans. This little step turns plain refried beans into something rich and creamy that makes a real difference in the final burrito.
  4. Heat your tortillas in the microwave for about a minute so they're soft and pliable. Spread a thin layer of the cheesy beans down the center of each tortilla, then spoon some of the seasoned beef on top. Don't overfill them, or you'll struggle to roll them up neatly.
  5. Fold in the ends of each tortilla, then roll it up snugly so the filling stays put. Place a couple of finished burritos on a microwave-safe plate, drizzle the reserved sauce over the top, and sprinkle on a little more cheddar. Microwave for about a minute, just until the cheese melts and the burritos are hot all the way through, then repeat with the rest.

Notes

  • I always grate my own cheddar instead of buying pre-shredded, since it melts so much smoother into both the beans and the topping.
  • I like to warm my tortillas right before I fill them, because cold tortillas crack and tear the second you try to roll them.
  • I add a splash of water to the beef if it looks dry after simmering, since dry filling makes for a disappointing burrito.
  • I taste the beef mixture before assembling everything, so I can adjust the salt or chili powder while it's still easy to fix.
  • I try not to skip draining the beef, because leftover grease pools inside the tortilla and makes the whole thing soggy.